In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)

for the crust: preheat oven to 180C. Line an 8″ square pan with parchment paper on the bottom and up the sides.

Combine the flours, sugar and salt in the bowl of a food processor. Add the butter cubes and pulse until like bread crumbs. Pour the crumbs into the prepared pan and press the dough as evenly as possible into the bottom.

Bake the crust until it is golden all over, about 15-20 minutes.

Make the curd:

Set a mesh sieve over a heatproof bowl or large measuring cup and set aside. Place the diced butter and lemon zest in a small bowl and set aside.

In a medium, heavy-bottomed saucepan, whisk together the sugar and eggs to combine. Whisk in the lemon juice. Place the pot over medium-low heat, and cook, stirring constantly with a heatproof rubber spatula, until the mixture thickens slightly and reaches 160-170º on an instant-read thermometer, about 5-10 mins.

Immediately strain the mixture through the sieve to stop the cooking. Whisk in the butter pieces and zest until combined.

Pour the cooked curd over the baked crust and bake for about 20 minutes or until the center of the curd wobbles like firm jelly when you give it a gentle shake. If it is wet or watery-looking means under-bake and if it is puffed or cracking in the centre means over baked.

Remove the square from the oven and let cool for about 20 minutes, then chill until firm, 2-3 hours. Grasp the parchment and lift out from the pan and onto a cutting board; peel away the parchment. Trim away the outer edges, then cut into 16 small squares, wiping the knife clean between cuts.

Into a large resealable plastic bag, add the marinate sauce and pork chops into the bag, and seal tightly. Coating Well and marinate at least 4 hours or overnight.

Heat pan over medium heat. Add enough oil to fill the skillet to a depth of 1/2 inch. Remove pork chops from marinade and carefully lay pork chops in the hot oil and fry until golden brown, about 6-7 minutes. Flip pork chop and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel lined tray to drain excess oil. Repeat with remaining pork chops.

Cook the noodles according to package instructions. Drain.

In a small bowl, combine the chicken broth, soy sauce, five spice powder and brown sugar. Bring the broth/soy sauce mixture to a simmer. Cook for 2 minutes. Pour broth into noodles and served with pork chops and green onions.

To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 30 minutes. Then divide and shape each dough into 16 equal portions.

Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again.

Roll it out into a circle and wrap with the filling and pinch to seal.

Slightly press down the dough with filling into round shape.

Pan fried with low fire with lid on until both sides are brown in colour. Or bake in preheated oven 180C for 35 mins till golden brown.